Mechanically Separated Meat Detection via Collagen Peptide Markers

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Solution Overview

Problem

Current methods for detecting slaughterhouse products and separator meat in food samples are unreliable, complex, and lack quantitative accuracy, failing to meet regulatory declaration obligations effectively.

Innovation Solution

A novel in vitro procedure involving the use of specific protein or protein fragment markers, preferably collagen peptides, which are identified through endoprotease digestion and analyzed using mass spectrometry or immunocchemical processes, enabling specific and quantitative detection of separator meat and other undesirable slaughterhouse products.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If microscopic visual detection of bone fragments is used, then detection of mechanically separated meat is possible, but the method is complex and time-consuming with limited reliability

Engineering Contradiction:

Improvedetection reliabilityVSAvoiddetection complexity

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

The patent replaces the mechanical/visual microscopic detection method with a biochemical detection method using antibodies that specifically bind to collagen peptides from mechanically separated meat. This substitution enables automated, quantitative detection with higher reliability while reducing operational complexity and time requirements.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The patent introduces antibodies as intermediary substances that specifically recognize and bind to collagen peptides derived from mechanically separated meat. This intermediary approach enables indirect but highly specific detection, allowing for reliable identification of MSM even in complex food matrices without requiring direct visual inspection of bone fragments.

Inventive Principle:

Principle #24Intermediary (Mediator)

2Measurement precision

If microscopic visual detection or calcium content measurement is used, then presence of mechanically separated meat can be indicated, but quantitative determination of proportion is not possible

Engineering Contradiction:

Improvequantitative detection accuracyVSAvoiddetection capability

Core Design Contradiction:

Measurement precisionVSReliability

Solution Approach 1:

The patent measures the intensity of the antibody-colagen peptide binding signal, which is directly proportional to the concentration of mechanically separated meat in the sample. By quantifying this binding parameter, the method achieves both high reliability in detection and precise quantitative determination of MSM proportion in the food product.

Inventive Principle:

Principle #35Parameter changes

3Ease of operation

If antibody-based methods are used, then detection may be simplified, but they have proven unsuitable in the past for detecting mechanically separated meat

Engineering Contradiction:

Improvedetection easeVSAvoiddetection suitability

Core Design Contradiction:

Ease of operationVSReliability

Solution Approach 1:

The patent develops antibodies with highly specific local binding properties that target unique collagen peptide structures present only in mechanically separated meat and not in intact muscle tissue. This localized specificity resolves the previous unsuitability of antibody methods by ensuring that binding occurs only to the intended target, enabling both ease of operation and high reliability.

Inventive Principle:

Principle #3Local quality

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

This procedure allows for the reliable detection of even small quantities of separator meat and other undesirable components, ensuring compliance with food regulations and providing a more accurate and efficient method compared to existing techniques.

Implementation Method 1

one or more markers (marker proteins or marker peptides) contained in the sample are cleaved into peptide fragments by means of the endoprotease thermolysin

Methodology Applied

Scientific EffectEnzymatic hydrolysis: Hydrolysis

Implementation Method 2

at least one of the peptide fragments is specific for the slaughter by-product and/or the mechanically separated meat using a suitable measurement method

Methodology Applied

Scientific EffectMass spectrometry:

Implementation Method 3

detecting at least one protein or protein fragment (peptide) specific for the slaughter by-product and/or mechanically separated meat

Methodology Applied

Scientific EffectAntibody-antigen binding:

Data Source

PatentEP3862754B1Method for detecting slaughter byproducts and/or mechanically separated meat

Publication Date: 2025.04.02 GFL FUR LEBENSMITTEL FORSCHUNG MBH

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Figure 3A~3D

AI summary

The invention relates to an in vitro method for detecting slaughter by-products and/or mechanically separated meat in a sample, wherein the method comprises steps in which a sample is provided and the marker protein or at least one peptide fragment specific to the marker protein is detected by a suitable method.